Zimtsterne (German Cinnamon Stars)

By rsberkenbile

Ingredients

• 2-1/4 c. confectioner's sugar, plus more for rolling
• 15 oz. sliced almonds, with skins (about 4-1/2 c.)
• 1-1/4 tsp. ground cinnamon
• 3 large egg whites, at room temperature
• 2 tsp. finely grated lemon zest

Details

Servings 24

Preparation

Step 1

Preheat oven to 250 degrees. Line 2 baking sheets with parchment paper or silicone mats. Sift sugar. Put 1/2 c. sifted sugar, 3 heaping c. almonds and all the cinnamon into a food processor. Process until the nuts are finely ground. With an electric mixer set on high, whip the egg whites in a large, clean bowl until soft peaks form (about 1 min.). Gradually add the remaining sugar while whipping, until the whites are thick, creamy and somewhat stiff, about 2 minutes more. Set aside 2/3 c. of this meringue for topping the cookies. Fold the almond mixture and lemon zest unto the remaining meringue to make a stiff dough. Lay out a sheet of parchment or waxed paper on your workspace, and lightly dust with powdered sugar. Turn the dough out onto the paper, flatten and dust with more sugar. Lay another piece of parchment or waxed paper over the dough. Roll the dough between the sheets of paper until it is about 1/4 inch thick. Flip the dough over and peel off 1 sheet of paper. For ease of cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper, so the dough is fully released. Cut cookies with a 3-inch star cutter, and place about 2 inches apart on prepared baking sheets (excess dough can be re-rolled). Use a small spoon, brush or offset spatula to spread the reserved meringue over the top of each cookie, taking care not to let the meringue drip over the sides. Press or sprinkle remaining sliced almonds in a decorative pattern into the meringue. Bake until bottoms of cookies are light golden brown and meringue is set and crisp, about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies in the oven for 10 more minutes. Store in an airtight container up to 10 days.